2. Take out the chicken liver, rinse it twice with clear water, put it in a pot, add 30 grams of vinegar, and boil it over high fire.
3. Turn to low heat, add aniseed, onion, ginger, sugar, yellow sauce and a small amount of soy sauce, and simmer for one hour. (always look at the pot in the middle to prevent the dry pot)
4. Add some large cloves of garlic, continue to heat 10 minute to collect juice, turn off the fire and adjust the salt, and pour it into a basin to cool. ..
Note: Don't cook the liver for a long time, otherwise it will taste like wood residue and not delicious. This method should be tried, because the liver can remove fire and improve eyesight!
1. Wash chicken liver, remove fascia, etc. And soak in cold water for 2 hours.
2. The main seasoning of sauce chicken liver.
3. Sit in the pot and pour the chicken liver into the fire to boil.
4. Take out the cooked chicken liver, put it in a casserole and add enough water.
5. Add the seasoning used, and turn it to a small fire after the fire is boiled.
6. Cook on low heat for 30 minutes, then pour in soy sauce and cook on low heat 1 hour.
7. Add appropriate amount of refined salt according to taste, and then cook for 10 minutes to turn off the heat. After cooling, put it in a clean container.